- 280 g (11⁄3 cups) warm mashed potato
- 0.50 tsp salt
- 0.50 tsp black pepper
- 55 g (4 tbsp) butter
- 85 g (2⁄3 cup) plain (all-purpose) flour
- Place the mashed potato into a large bowl and season with the salt and black pepper.
- Melt the butter and add this to the potato, then sieve (sift) in the flour and mix well to make a pliable dough.
- Lightly dust your work surface with a little flour, then turn out the potato dough and roll it into a round that is roughly 1cm thick and 25cm (9 inches) in diameter. Now divide the round into 6 triangles (farls).
- Meanwhile, heat a large heavy-based nonstick saucepan over a moderate heat. (Traditionally, no fat or oil would be added to the pan to cook potato bread.) Cook the triangles for 3–4 minutes on each side. Serve immediately
Kevin says, "One of the nicest breakfasts or mid-morning snacks is this bread served with some fried eggs. Drizzle a little oil into the pan and crack in the eggs. Cook for 2 minutes, then turn and cook for 30 seconds. Serve on a slice of potato bread with a sprinkling of parsley. It is best to use mashed potato that is still warm for this potato bread recipe. Alternatively, if using leftover mash, pop it into the oven to warm up before mixing with the other ingredients."